Creamy Avocado Pasta with Mixed Nuts and Cherries

Hello everyone, hope you’re well!
Today I’d like to share this pasta dish I was thinking of overnight. Due to the recent UK heatwave I wanted something with a fresh taste that wasn’t heavy or greasy. This little baby requires no oven just a quick pan on the hob and is great for a cooling and refreshing meal. My lovely boyfriend was not enthusiastic of the dish at first, but was soon won over after having a taste….. he even had another bowl and added more cherries!!!

So don’t be as skeptical as him and try this recipe out next time you need a quick hearty and refreshing main and I assure you won’t regret it!

Ingredients (4 servings):

300 gr Pasta (Penne)

100 ml Almond Milk

1 Avocado

70 gr Baby Spinach

Mixed Nuts (Almonds, Cashews, Walnuts) 1 handfull

15 Cherries

1 Tbs Nutritional Yeast

1 Ts Tahini

Lemon Juice (1/2 Lemon)

1 Clove of Garlic

5 Leaves of Basil

Salt

Pepper

Method:

In a blender combine avocado, nuts, basil, garlic (better to grate it first), nutritional yeast, tahini sauce, lemon juice, almond milk, salt and pepper.

Blend until very smooth, then set aside.

Cook your favourite pasta shape following its cooking time.

In the meantime roughly chop the spinach as shown in the following picture.

Cut the cherries in half and remove the stones.

Once the pasta is cooked, drain it and pour it back in the saucepan and mix it with both the avocado sauce and the raw spinach.

 

Pour the pasta in a serving dish and top with the cherries halves, a sprinkle of mixed seeds, some freshly grated pepper and, if you fancy, some more nutritional yeast.

This recipe is perfect even chilled, up to two days after making it.

Note: I have not used any oil or fat because both the avocado and the nuts naturally contain oils.

Italian Version

Ingredienti per 4 persone:

300 gr Pasta (Penne)

100 ml Latte di Mandorle

1 Avocado

70 gr Spinaci Freschi

1 manciata di Mandorle, Anacardi e Noci

15 Ciliegie

1 Tbs Lievito Alimentare

1 Ts Tahini

Succo di 1/2 Limone

1 Spicchio d’Aglio

5 Foglie di Basilico

Sale

Pepe

Procedimento:

Mettete in un frullatore l’avocado, la frutta secca, il basilico, l’aglio grattugiato in precedenza, il lievito alimentare, la salsa tahini, il succo di limone, il latte di mandorle, sale e pepe.

Frullate fino a ottenere un composto cremoso e uniforme. Mettete da parte.

Cuocete le penne a seconda della vostra preferenza.

Nel frattempo sminuzzate gli spinaci come mostrato nell’immagine.

Tagliate a metà le ciliegie e rimuovetene il nocciolo.

Non appena la pasta sarà cotta, scolatela e riposizionatela di nuovo nel tegame di cottura.

Versate la salsa e gli spinaci tagliuzzati.

Disponete la pasta su un piatto da portata e finite con le ciliegie, una spolverata di semi misti, pepe e dell’altro lievito alimentare, se gradite.

Non vi resta che servire 🙂

Questa pasta è perfetta anche fredda e può essere refrigerata fino a due giorni.

Nota: Nella ricetta non ho utilizzato alcun grasso aggiuntivo poiché sia l’avocado che la frutta secca contengono naturalmente oli.

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